This potato soup recipe is creamy and packed full of flavor and will quickly become one of your favorite fall and winter comfort foods. This is one of my favorite soups to serve because it appeals to even the pickiest of eaters in my family. Serve it with some fresh bread or rolls so that you can be sure to sop up every last bite of deliciousness in your bowl. This soup can be made in a little over 30 minutes, making it the perfect weeknight meal.
What Kind of Potato Is Best?
When it comes to choosing potatoes, there are a few things to consider. There are over 150 varieties of potatoes in the United States and while you will usually only find a handful to choose from in your local grocery store, it is good to know how to choose your variety.
There are three categories of potatoes- starchy, waxy, and all-purpose.
Russet potatoes are considered a starchy potato and are great for thick, creamy soups that don’t require large chunks. These are perfect for potato soup.
Yukon Gold potatoes are like a smaller version of a Russet with less starch and more moisture. These are considered an all-purpose potato and are perfect for soups, both creamy and chunky.
Red potatoes and fingerling potatoes are also great options for soup.
I prefer to use Yukon Gold potatoes for this soup with Russets being my next choice.
Loaded Potato Soup
Description
This potato soup recipe is creamy and packed full of flavor and will quickly become one of your favorite fall and winter comfort foods.
Ingredients
For topping:
Instructions
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Prepare your vegetables and cut the bacon into 1-inch pieces.
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Cook bacon in a large pot over medium heat until it is crisp. Remove bacon to a plate or paper towel, leaving the fat in the pot.
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Add butter and onion to the pot and cook over medium heat until tender. This usually takes between 3-5 minutes.
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Add garlic and cook until fragrant, approximately 30 seconds. This will happen quickly, be careful not to burn the garlic.
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Add flour and whisk until smooth.
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Add potatoes, chicken broth, milk, cream, and seasonings. Stir well and bring to a boil. Cook until potatoes are tender. This usually takes about 15-20 minutes.
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Reduce heat to a simmer and remove half of the soup to a blender and blend until smooth. If you prefer to use an immersion blender this can also be done. I like to only blend half to leave some chunks in the soup still.
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Add blended soup back to the pot and add sour cream and bacon pieces. Stir well.
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Simmer for an additional 15 minutes and then serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 437kcal
- % Daily Value *
- Total Fat 27.2g42%
- Saturated Fat 15.2g76%
- Cholesterol 81.5mg28%
- Sodium 1347.3mg57%
- Total Carbohydrate 36.7g13%
- Dietary Fiber 5.7g23%
- Sugars 7.2g
- Protein 14g29%
- Calcium 210 mg
- Iron 6.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage
Potato soup is best kept in the refrigerator for up to 5 days. The creaminess and starch from the potatoes cause this soup to not freeze very well so I wouldn't recommend it unless you're okay with a change in texture when thawing.
